Whole Wheat Pasta With Peppers Tomatoes And Olives Recipes

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PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS



Pasta With Tomatoes, Capers, Olives and Breadcrumbs image

Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
3 garlic cloves, 2 sliced, 1 minced
1/2 cup fresh bread crumbs
1/4 teaspoon hot red pepper flakes
1 14-ounce can chopped tomatoes, with juice
2 tablespoons capers, rinsed and coarsely chopped
1/2 cup green or black olives, pitted and coarsely chopped 2 ounces
Salt
freshly ground pepper
3/4 pound spaghetti, preferably a good whole-wheat brand
1/4 cup chopped fresh parsley (optional)
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
  • Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
  • When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams

CHICKEN AND WHOLE WHEAT SPAGHETTI RECIPE



Chicken and Whole Wheat Spaghetti Recipe image

Coming together so beautifully in one pot, this Chicken and Whole Wheat Spaghetti Recipe is a simple, fresh and wholesome meal. Made with salty Kalamata olives, zesty tomatoes and sweet bell peppers, this immensely flavourful dish is the best way to celebrate the changing of the seasons!

Provided by Olena Osipov

Categories     Dinner

Time 33m

Number Of Ingredients 11

1 lb grape or cherry tomatoes (cut in halves)
2 medium bell peppers (coarsely chopped)
2 tbsp avocado or coconut oil
2 lbs boneless & skinless chicken breasts (thinly sliced)
2 1/2 cups water or chicken stock
2 cups Kalamata olives (pitted)
1 1/4 tsp salt
Ground black pepper (to taste)
2 bay leaves
12 oz whole wheat spaghetti (use GF and adjust cooking time if necessary)
Handful of basil (chopped)

Steps:

  • Preheat large deep skillet or a dutch oven on medium heat and swirl oil to coat. Add peppers an cook for 3-4 minutes, stirring occasionally. Transfer to a bowl with sliced tomatoes.
  • Return skillet to the stove on medium-high heat and add chicken. Cook for 5-7 minutes or until opaque, stirring occasionally. If any juices appear do not drain.
  • Add water (I usually boil a kettle to speed up cooking) or stock, olives, salt, pepper, bay leaves and gently stir.
  • Take a bunch of spaghetti and snap in 3 adding to the skillet. Give a gentle stir to mix ingredients. Cover and cook for 10 minutes.
  • Remove lid, stir well softened spaghetti with the rest of ingredients, cover and cook for 5 more minutes.
  • Turn off heat and add previously cooked peppers, tomatoes and basil. Stir and serve hot.

Nutrition Facts : ServingSize 1 cup, Calories 399 kcal, Sugar 3 g, Sodium 423 mg, Fat 15 g, SaturatedFat 5 g, Carbohydrate 38 g, Fiber 3 g, Protein 32 g, Cholesterol 73 mg

EASY WHOLE WHEAT PASTA WITH ROASTED EGGPLANT AND TOMATOES



Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes image

Pasta sauce doesn't always have to be cooked on the stove. Here, onion, tomatoes, and eggplant are roasted in the oven, which gives the dish a sweeter flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 8

1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
1 large onion, halved and cut into 1/2-inch wedges
2 pints (4 cups) cherry tomatoes
Coarse salt and ground pepper
1/4 cup olive oil
3/4 pound whole-wheat penne, (or other short, tubular pasta)
1/4 cup sliced, pitted Kalamata or oil-cured black olives
1/2 cup finely grated Parmesan cheese, plus more for serving

Steps:

  • Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  • Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.

Nutrition Facts : Calories 370 g, Fat 14 g, Protein 13 g

WHOLE WHEAT RIGATONI AND CAULIFLOWER, WILTED ARUGULA, FETA & OLIVES



Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives image

This convenient recipe makes getting two meals on the table a snap.

Provided by USA WEEKEND columnist Pam Anderson

Categories     World Cuisine Recipes     European     Greek

Yield 6

Number Of Ingredients 13

1 pound bite-size whole wheat pasta, such as rigatoni or penne
1 tablespoon Salt
1 medium head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
½ red bell pepper, cut into medium dice
½ yellow bell pepper, cut into medium dice
3 cloves garlic, minced
1 cup canned crushed tomatoes
1 teaspoon Italian seasoning
¼ cup coarsely chopped pitted kalamata olives
4 cups factory-washed arugula or spinach
¾ cup crumbled feta cheese, divided
1 pinch Freshly ground black pepper

Steps:

  • Bring a generous 2 quarts of water and salt to a boil in a large soup kettle; add pasta and cook, partially covered, for 4 minutes. Add cauliflower and cook, partially covered, until pasta and cauliflower are tender, about 6 minutes longer. Reserve 1 cup of cooking liquid, drain pasta and return top pot.
  • Meanwhile, heat oil in a 10-inch skillet. Add peppers, and saute until tender, about 4 minutes. Add garlic; continue to saute until golden and fragrant, about 1 minute longer. Add tomatoes, seasoning and olives; simmer sauce about 5 minutes. Add sauce to pasta, along with reserved cooking liquid, arugula and 1/2 cup feta. Toss, seasoning to taste with pepper. Serve with additional feta.
  • For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.

Nutrition Facts : Calories 404 calories, Carbohydrate 60.9 g, Cholesterol 16.7 mg, Fat 13.6 g, Fiber 8.7 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 1550.4 mg, Sugar 5 g

MEDITERRANEAN WHOLE WHEAT PASTA TOSS



Mediterranean Whole Wheat Pasta Toss image

This delicious blend of many robust ingredients will explode with flavor in your mouth. This was one of those nights where we sort of just opened the fridge to see what we had and this is what we ended up with. You can adjust any ingredients to suit your tastes. I used another couple cloves of garlic because our household loves it. You could easily add chicken to this dish as well. Enjoy!

Provided by jlynvjodie

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 8

1 (1 pound) package whole wheat penne pasta
⅓ cup olive oil
4 large cloves garlic, pressed
1 (8 ounce) jar marinated artichoke hearts, drained
7 pickled red peppers (such as Peppadew®), cut into strips
¼ cup pitted Kalamata olives, quartered
2 cups fresh spinach leaves
½ cup crumbled feta cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a large nonstick skillet over medium heat and cook and stir garlic in the hot oil just until fragrant, about 30 seconds. Stir artichoke hearts, peppers, and olives into the skillet until flavors are blended, about 5 minutes. Gently fold the spinach into the mixture and stir just until slightly wilted and dark green.
  • Remove from heat and stir in penne pasta until thoroughly combined; lightly toss pasta mixture with feta cheese. Place a lid over the skillet and let the pasta and vegetables steam for 10 minutes before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 47.4 g, Cholesterol 8.3 mg, Fat 14.7 g, Fiber 5.8 g, Protein 12.9 g, SaturatedFat 2.8 g, Sodium 346.7 mg, Sugar 5 g

WHOLE WHEAT PASTA WITH PEPPERS, TOMATOES AND OLIVES



Whole Wheat Pasta With Peppers, Tomatoes and Olives image

A yummy vegetarian recipe that is quick to prepare and very tasty - perfect for a weeknight dinner. Sprinkle the finished product with parmesan cheese. From Canadian Living Magazine. http://www.canadianliving.com/food/

Provided by Irmgard

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
3 sweet peppers, thinly sliced (Use a combination of red, yellow and orange)
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch hot pepper flakes
2 plum tomatoes, diced
1/4 cup kalamata olive, sliced
2 tablespoons red wine vinegar
8 ounces whole wheat spaghetti
1/4 cup fresh parsley, chopped

Steps:

  • In a large skillet, heat the oil over medium heat.
  • Fry the peppers, onion, garlic, marjoram, salt, black pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes.
  • Add the tomatoes, olives and vinegar.
  • Cook, stirring, until heated through, about 1 minute.
  • Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 8 minutes.
  • Drain and return to the pot, reserving 1/2 cup cooking water.
  • Add the pepper mixture and parsley; toss to coat, adding enough of the reserved pasta water to moisten.
  • Serve topped with parmesan cheese.

Nutrition Facts : Calories 308.2, Fat 8.8, SaturatedFat 1.3, Sodium 229.7, Carbohydrate 52.6, Fiber 2.9, Sugar 5.4, Protein 10

WHOLE-WHEAT PASTA SALAD WITH GRILLED ZUCCHINI AND OLIVES



Whole-Wheat Pasta Salad with Grilled Zucchini and Olives image

Categories     Salad     Cheese     Pasta     Tomato     Vegetable     Vegetarian     Summer     Gourmet

Yield Serves 6 as an entrée or 8 as a side dish

Number Of Ingredients 10

1 1/2 pounds vine-ripened tomatoes chopped
1/2 cup red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
2 tablespoons red-wine vinegar
1/4 cup olive oil (preferabley extra-virgin) plus additional for brushing zucchini
1 1/2 pounds zucchini, cut diagonally into 1/3-inch-thick slices
1 pound whole-wheat penne or other tubular pasta
2/3 cup Kalamata or other brine-cured black olives, chopped coarse
6 ounces ricotta salata or feta cheese, diced
1 1/2 cups whole small or torn large fresh basil leaves

Steps:

  • In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
  • Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
  • In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
  • Serve pasta warm or at room temperature.

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